Rubbed Kale Avocado Salad

2 cups cooked quinoa

Large bunch of curly kale (7 to 8 stems)

2 cups sliced cucumber

2 cups purple cabbage (thinly shredded)

2 large yellow or orange beets (red ones will colour the salad)

1 ½ cups canned white cannellini beans (or edamame)

½ red onion, finely chopped

2 ripe avocados

DRESSING

Juice of 1 large lemon

2 tbsp balsamic or wine vinegar

3 tbsp extra virgin olive oil

2 tsp Dijon mustard

Salt and pepper to taste

½ cup roasted walnuts or pecans

Crumbled goat or feta cheese (optional)

To roast the beets and pecans, preheat oven to 325F. 1. Place peeled and cubed beets in a bowl. Coat the beets with a drizzle of olive oil and bit of sea salt. Place in ovenproof dish lined with aluminum foil. Wrap the foil loosely over top of the beets. Roast for 20 minutes or until tender but not soft. Remove from oven and set aside. (The beets can also be roasted a day ahead and stored in the fridge until ready to use.) 2. In a small bowl, combine pecans, a sprinkle of sea salt & black pepper, a pinch of chili or cayenne powder, 2 tsp of brown sugar and a small squeeze of lemon juice. Roast for 8 to 10 minutes. Remove from oven and let cool. (You can double or triple the quantity of pecans. They make a great snack for later!)

Cook 1 cup of quinoa according to package instructions. Set aside to cool.

Remove stems from kale. Break leaves into small pieces. In a large bowl drizzle 1 Tbs of olive oil on the kale, gently massage the leaves with your hands for a minute or so. Add quinoa, cucumber, cabbage, beets, beans, and onion. Mix well until all ingredients are evenly distributed. Now add the sliced avocado.

Mix all of the dressing ingredients vigorously. Pour over salad, mixing it gently through the salad. Garnish with pecans and choice of cheese, if desired.

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Rubbed Kale Avocado Salad